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Fresh Mozzarella Tortellini Skewers
Appetizer Italian

Fresh Mozzarella Tortellini Skewers

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Let cool completely.
  2. 2 If necessary, cut fresh mozzarella into 1-inch pieces. Thread Fresh Mozzarella, fresh basil leaves, tortellini and tomatoes onto skewers. Serve with prepared pesto as a dipping sauce.

By BelGioioso Cheese

Air Fryer Nachos
Appetizer American

Air Fryer Nachos

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
  2. 2 Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
  3. 3 Top cheese with olives and tomatoes and place basket in the air fryer.
  4. 4 Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
  5. 5 Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

By lutzflcat

7-Layer Greek Dip
Appetizer Greek

7-Layer Greek Dip

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

By JamieDunlap

Bacon and Smoked Salmon Pinwheels
Appetizer American

Bacon and Smoked Salmon Pinwheels

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
  3. 3 Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
  4. 4 Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
  5. 5 Bake in the preheated oven until golden, about 18 minutes.

By Avon- status quo PRO

Cinco de Mayo Salsa Cruda
Appetizer Mexican

Cinco de Mayo Salsa Cruda

4.5

Prep
20 min
Cook
Total
35 min

Instructions

  1. 1 Place tomatoes in a strainer; drain for 15 minutes.
  2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
  3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Baked Caprese Chicken
Dinner Italian

Baked Caprese Chicken

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Pour 1/4 cup dressing into a small bowl.
  3. 3 Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
  4. 4 Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
  5. 5 Spread the tomato mixture evenly around chicken in a single layer.
  6. 6 Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
  7. 7 Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Ms Chef Esh

Beef Tagliata
Dinner Italian

Beef Tagliata

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  2. 2 Season both sides of each steak with Himalayan pink salt.
  3. 3 Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
  4. 4 Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
  5. 5 Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

By Soup Loving Nicole

Tomato and Mozzarella Bites
Dinner Italian

Tomato and Mozzarella Bites

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Thread a tomato half, a basil leaf, a mozzarella ball, and another tomato half onto a toothpick. Repeat with remaining ingredients.
  2. 2 Arrange toothpicks on a serving platter and season with salt and pepper.
  3. 3 Mix vinegar and oil together in a small bowl to serve as a dipping sauce.

By MADDIECAT

A New Green Bean Casserole
Dinner Italian

A New Green Bean Casserole

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.
  2. 2 Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.
  5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Mrs Boss

Gnocchi Primavera
Dinner Italian

Gnocchi Primavera

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
  2. 2 Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
  3. 3 Cook gnocchi according to the package directions; drain them in a colander set in the sink.
  4. 4 Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
  5. 5 To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

By Dawn Camacho

Pesto Pasta Caprese Salad
Salad Italian

Pesto Pasta Caprese Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

By thedailygourmet

Bucatini Pasta with Shrimp and Anchovies
Dinner Italian

Bucatini Pasta with Shrimp and Anchovies

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
  2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
  3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Balsamic Chicken and Pasta
Dinner Italian

Balsamic Chicken and Pasta

4.5

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Place garlic cloves in the bowl of a food processor or blender; pulse until minced. Add 1/3 basil leaves; pulse until fine. Add 1/2 cup olive oil; process until mixture turns light yellow with flecks of basil. Add 1/2 cup balsamic vinegar; process until just combined.
  2. 2 Place chicken breasts, 1 tablespoon salt, 1 1/2 teaspoons pepper, and puréed basil mixture into a large resealable plastic bag. Squeeze out excess air, seal the bag, and toss to coat chicken with marinade. Marinate in the refrigerator for 2 hours, or up to overnight, turning occasionally.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C).
  4. 4 Brown chicken in a large skillet over high heat, 4 to 5 minutes per side; transfer to a large baking dish. Bake in the preheated oven until cooked through, 15 to 20 minutes.
  5. 5 Transfer chicken to a cutting board; slice into 1/4-inch strips. Return to baking dish to absorb cooking juices. Keep warm.
  6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well. Stir in chicken and juices from the baking dish.
  7. 7 Thinly slice remaining 2/3 basil leaves; place in a large serving bowl along with tomatoes. Stir in remaining each 1/4 cup olive oil and balsamic vinegar; season with salt and black pepper. Top basil and tomatoes with pasta, sauce, and chicken; toss to combine.

By Katherine

Pasta with Cilantro Pesto and Barley
Dinner Italian

Pasta with Cilantro Pesto and Barley

3.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
  3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
  4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Garlic Scape Pesto on Spinach Linguine
Pantry Italian

Garlic Scape Pesto on Spinach Linguine

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. 2 Meanwhile, place grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil, sun-dried tomatoes, and lemon juice in the bowl of a food processor; pulse until smooth. Season with salt and black pepper.
  3. 3 Coat a large skillet with cooking spray; place over medium heat. Add spinach leaves; cook until slightly wilted, about 3 minutes. Add linguine and pesto; stir to coat with sauce. Cook until hot, 2 to 3 minutes.

By jenndoll

Easy Chicken Primavera
Dinner Italian

Easy Chicken Primavera

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.
  2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.
  3. 3 Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.

By vog2009

Marinara with White Wine
Dinner Italian

Marinara with White Wine

4.8

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Heat anchovy oil in a saucepan over medium heat. Stir in garlic, onions, and green pepper; cook for a few minutes until onion softens and turns translucent. Pour in wine, and simmer until reduced by half. Meanwhile, place grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; purée until smooth.
  2. 2 Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.

By Buffy Sullivan

Skillet Gnocchi Primavera with Lemon Cream Sauce
Dinner Italian

Skillet Gnocchi Primavera with Lemon Cream Sauce

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
  2. 2 Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
  3. 3 Garnish servings with tomatoes, pepper flakes, and Parmesan.

By thedailygourmet

No-Cream Pasta Primavera
Dinner Italian

No-Cream Pasta Primavera

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
  3. 3 Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
  4. 4 Roast vegetables in preheated oven until tender, about 15 minutes.
  5. 5 Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

By amanda1432

Air Fryer Roasted Cherry Tomatoes
Side Dish

Air Fryer Roasted Cherry Tomatoes

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
  2. 2 Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
  3. 3 Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
  4. 4 Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
  5. 5 Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.

By France Cevallos

Roasted Tomatoes
Dinner American

Roasted Tomatoes

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  2. 2 Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  3. 3 Bake tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

By Jodi

Honeydew-Grape Tomato Salad
Lunch

Honeydew-Grape Tomato Salad

3.3

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

3-Ingredient Boursin Cheese Pasta
Dinner American

3-Ingredient Boursin Cheese Pasta

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
  3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
  4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet